Ayurvedic Eating for Holistic Health

Ayurveda's wellbeing approach to food is based on your individual health needs, not a reductive plan or regiment.

In this Q&A, Ayurvedic chef Divya Alter explains how the ancient Indian system promotes both emotional and physical wellbeing.

Ayurvedic scholar Dr. Bhaswati Bhattacharya, in this interview, explains why you are not what you eat, but what you digest.

Gita Ramesh's cookbook is full of recipes focused on mind-body wellness. 

This adaptogen has been used in Ayurvedic medicine for centuries as a “rasayana” or a plant promoting physical and mental health, stamina, and rejuvenation.

Mango ginger is a traditional Ayurvedic remedy for a variety of ailments, and the root’s paste is used for sprains and bruises.

In Ayurveda, it is used to relieve respiratory discomfort, reduce anxiety and stress, and in skincare.

In Ayurvedic medicine, this vine's root has anti-microbial and anti-inflammatory properties, plus healing and analgesic attributes.

The pungency rasa, or taste, brings a focus on digestion. Following Ayurvedic principles, this spicy recipe aids metabolism.

In Ayurveda, lauki or bottle gourd has “cooling” or soothing digestive benefits. 

Ghee is an important ingredient in Ayurveda with plenty of omega-3 fatty acids.

Betel leaves are rich in antioxidants and prized in Ayurveda for promoting digestion.